Easy Mixed Berry Crisp

This Easy Mixed Berry Crisp is ridiculously easy to make. It has the perfect balance of sweet and tart, with a crunchy oatmeal crumble on top.

My husband loves this Easy Mixed Berry Crisp so much that he is already planning when I can make it again! This will be perfect to make this summer, so he will be excited when I bake it again!

Alright, you ready?! Let’s get baking!!

Since this recipe can be enjoyed throughout the year, the special perk of this recipe is that it can be made with fresh or frozen berries. I made this recipe with fresh berries because I can control the moisture a little easier, but it can be cheaper to buy frozen berries in the off-season. Be sure to check my notes below on using frozen berries to prevent an overly wet Easy Mixed Berry Crisp!

Alright, you ready?! Let’s get baking!!

Supplies

• Measuring cups, spoons, and measuring scale
• Large spoon
• 2 Large bowls
• Rubber spatula
• Pastry cutter or fork
• 9″ round pie pan
• Non-stick cooking spray

Instructions on How to Make Easy Mixed Berry Crumble

Preparing the Topping

Before you start on the topping, preheat the oven to 350 degrees Fahrenheit, and spray a 9″ round pie pan with non-stick cooking spray.

First, you will prepare the topping mixture. Whisk together the flour, brown sugar, kosher salt and diced butter. Make sure you are using cold butter because you want the topping to stay relatively clumpy.

Using a pastry cutter or fork, and work on cutting the butter into the topping mixture until the crumbs are no larger than pea size. Be careful not to break down too much as the clumps will help to add texture to the top of the crisp.

Finally, add the oatmeal, and stir together. I like to add the oatmeal last so that the oatmeal doesn’t get chopped up when I am cutting the butter in.

Set the topping aside.

Preparing the Filling

This recipe calls for six cups of mixed berries. You can change up the proportions of the berries however you prefer, but I did 2 cups each of strawberries and blueberries and 1 cup each of raspberries and blackberries to limit the excess seeds from the raspberries and blueberries.

Cut down the strawberries into bit sized chunks. Halve the smaller strawberries, and cut down larger ones into quarters (or more if needed.)

If you are using frozen berries, measure out your six cups, and then allow them to thaw and drain out any excess liquid before moving on to the next step. This is an important step, otherwise, you will have a juicy, wet puddle at the bottom of your pan.

Place berries into a large bowl, and add sugar, juice vanilla and flour. Use a large spoon or rubber spatula to stir it all together. Continue to move the fruit from the bottom of the bowl to the top until everything seems to be evenly coated.

Pour the berries into the bottom of the prepared pie pan. Then, spread the topping mixture over the berries in an even layer.

Bake for 45 minutes, or until the top is a golden brown and the juices from the berries are bubbling.

Looking for More Fruit Recipes?

• Quick and Easy Apple Crisp
• Pineapple Upside Down Cake
• Raspberry Jelly Filled Cupcake with Lemon Buttercream Frosting
• Easy No-Bake Cherry Delight
• Cherry Pie Bars
• White Chocolate Lemon Cranberry Scones
• Pear and Honey Tart
• Easy Blueberry Cream Cheese Danish

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